Lean Ground Turkey and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Skillet

Savor a hearty skillet featuring lean ground turkey sautéed with a medley of roasted vegetables including vibrant bell peppers, tender zucchini, and sweet onions. Lightly finished with olive oil and aromatic herbs, this dish offers a balanced, flavorful, and nutritionally dense meal perfect for any time of day.

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NUTRITION

382kcal
Protein
34.2g
Fat
21.8g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup sliced Yellow Onion

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp chopped Fresh Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and sliced onion with half of the olive oil, a pinch of salt, and black pepper. Spread evenly and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is browned and cooked through, approximately 6-8 minutes. Season with salt and pepper.

  • 5

    Once the vegetables are done roasting, add them to the skillet with the cooked turkey. Stir everything together, allowing the flavors to combine.

  • 6

    Finish by stirring in the chopped fresh parsley, adjust seasonings to taste, and serve warm.

Lean Ground Turkey and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Turkey and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Skillet

Savor a hearty skillet featuring lean ground turkey sautéed with a medley of roasted vegetables including vibrant bell peppers, tender zucchini, and sweet onions. Lightly finished with olive oil and aromatic herbs, this dish offers a balanced, flavorful, and nutritionally dense meal perfect for any time of day.

NUTRITION

382kcal
Protein
34.2g
Fat
21.8g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup sliced Yellow Onion

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp chopped Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and sliced onion with half of the olive oil, a pinch of salt, and black pepper. Spread evenly and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is browned and cooked through, approximately 6-8 minutes. Season with salt and pepper.

  • 5

    Once the vegetables are done roasting, add them to the skillet with the cooked turkey. Stir everything together, allowing the flavors to combine.

  • 6

    Finish by stirring in the chopped fresh parsley, adjust seasonings to taste, and serve warm.